Beer & Leek Braised Beef

Braisé de boeuf à la bière et poireaux
Preparation 20 min
Baking 2 h 30 min
Portions 4
Freezing No


  • Approximately 2 pounds (1 kg) beef blade roast
  • Salt and pepper
  • 3 tablespoons (45 ml) vegetable oil
  • 2 tablespoons (30 ml) butter
  • 2 leeks, sliced (3 cups)
  • 1/4 pound (115 gr) minced smoked bacon or bacon
  • 2 chopped garlic cloves
  • 1 package of mushrooms cut in quarters
  • 2 bottles of blond beer (341 ml each)
  • 2 bay leaf
  • 1/2 cup (125 ml) Dijon mustard
  • 1/2 cup (125 ml) finely chopped fresh parsley
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  • Preheat oven to 350°F (180°C).
  • Season the roast and set aside. Preheat a sauce pan, add the oil and butter. Brown the roast on both sides, remove from heat and add the leeks, bacon cubes, mushrooms and garlic. Pour the beer over the roast.
  • Cover and cook in the oven for 2 hours .
  • At the end of the two hours, add the mustard and chopped parsley. Return to the oven for another 20 minutes uncovered.
  • Serve with buttered tagliatelle.

Chef's notes

Can also be prepared in a Crock Pot at medium heat for 8 hours.